Description
This Seafood Lasagna combines succulent shrimp, sweet sea scallops, and delicate lump crab meat in a creamy Parmesan béchamel sauce layered between tender lasagna noodles and rich ricotta cheese. Baked to golden, bubbly perfection and flavored with fresh herbs, this Italian-American main course brings a luxurious twist to the classic lasagna, perfect for special dinners or entertaining guests.
Ingredients
Scale
Seafood and Noodles
- 9 lasagna noodles
- 1 pound raw shrimp, peeled, deveined, and chopped
- 1/2 pound sea scallops, halved or quartered if large
- 1/2 pound lump crab meat, picked over for shells
Sauce and Cheese
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 cups shredded mozzarella cheese
- Extra Parmesan cheese for topping
Instructions
- Cook Noodles: Cook the lasagna noodles according to the package directions until al dente. Drain well and set aside to cool while preparing the filling.
- Prepare Seafood: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3 to 4 minutes. Add minced garlic and cook for 1 more minute until fragrant. Add the chopped shrimp and scallops, cooking until just opaque, about 3 to 4 minutes. Stir in the lump crab meat gently, then remove the skillet from heat and set the seafood mixture aside.
- Make Sauce: In a medium saucepan, melt butter over medium heat and whisk in the flour to form a roux. Cook the roux for 1 to 2 minutes without browning it. Gradually whisk in whole milk and heavy cream, continuing to whisk until the mixture thickens, around 5 to 6 minutes. Remove from heat and stir in grated Parmesan cheese, nutmeg, salt, and black pepper until smooth.
- Prepare Ricotta Mixture: In a small bowl, combine ricotta cheese with the egg, chopped fresh parsley, and basil. Mix thoroughly for an even consistency.
- Preheat Oven & Assemble: Preheat your oven to 375°F (190°C). Spread a thin layer of the prepared sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles on top, then spread half of the ricotta mixture evenly over the noodles. Layer half of the seafood mixture next, followed by a portion of sauce. Repeat the layering once more: 3 noodles, remaining ricotta mixture, remaining seafood, and sauce. Top with the last 3 noodles, the remaining sauce, shredded mozzarella, and sprinkle extra Parmesan cheese evenly over everything.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 15 to 20 minutes, or until the top is golden brown and bubbling.
- Rest and Serve: Allow the lasagna to rest for 10 to 15 minutes after baking to set and make serving easier. Slice and serve warm.
Notes
- You can substitute cooked lobster for the crab meat or use only two types of seafood based on availability.
- Add a pinch of crushed red pepper flakes to the sauce for a hint of heat.
- For added greens and nutrition, stir in fresh spinach into the ricotta mixture before assembling.
- Ensure not to overcook the seafood in the skillet to keep it tender and prevent rubberiness.
- Letting the lasagna rest before serving helps the layers set and improves slicing.
